Recipe courtesy of Emeril Lagasse
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 4 (6 to 8-ounce) boneless, skinless chicken breasts
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground white pepper, plus more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot
  • 3 cloves garlic, sliced
  • 1 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1/2 cup heavy cream* (See Cook's Note)
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley

Directions

Season the chicken on both sides with the salt, and white pepper. Heat the olive oil in a 12-inch saute pan over medium-high heat. Place the chicken in the pan, and cook until golden, about 4 minutes per side.

Increase the heat to high, add the shallot, garlic, white wine, salt, and pepper, to taste, and continue to cook until the chicken is just cooked through, about 4 minutes. Remove the chicken breasts and set aside.

Add the chicken broth and whisk in the mustard and heavy cream (or yogurt) into the pan, and bring the sauce to a gentle simmer. Cook 2 minutes, until thickened and bubbly.

Add the tarragon and parsley, and remove from the heat. Spoon the sauce over the chicken, and serve immediately.

Cook's Note

For a lighter version use 2 percent fat Greek Yogurt

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